I was recently given 2  large zucchinis.  Very large.

I am amazed that someone grew these and very pleased that they decided to share them with me.  These larger zucchinis are better to bake with than to cook with.  Oh darn.  I started the zucchini extravaganza with some chocolate chip zucchini bread.  I love sneaking vegetables into baked goods so that you don’t feel so guilty eating them (even for breakfast).  The bread only used about a quarter of one of these big guys, so more to come from Zucchini Fest 2011.


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(Recipe adapted from Cookies and Cups)

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6 Comments ( Reply )

  1. emily (a nutritionist eats)
    Aug 13, 2011 @ 7:05 pm

    OMG, those are huge!
    My mom makes zucchini “pizza crust” – shredded zuch, pressed and then mixed with egg, baked and then topped with pizza toppings!


  2. Julianne
    Aug 17, 2011 @ 3:05 pm

    Wow you weren’t lying, those things are huge!!! That bread looks wonderful though, I sent it to my mom to try out. We love zucchini bread!


    • Mercedes
      Aug 18, 2011 @ 4:04 pm

      This really was some of the best zucchini bread I have had-it is worth a try! It was so moist and had a wonderful texture!


  3. Luv What You Do
    Aug 19, 2011 @ 8:27 am

    I wish someone gave me some huge zucchini’s. Did you know you can freeze the shredded zucchini to use throughout the year?!


    • Mercedes
      Aug 19, 2011 @ 8:43 am

      Zucchini pineapple bread sounds excellent also! To freeze the zucchini, I would grate it and place 2 cups (or whatever amount most of your recipes call for) into each freezer resealable bag. That way when you pull it out of the freezer to use, you have the exact quantity you need already measured out. Also, when you remove it from the freezer, you may want to put the zucchini into a strainer over a large bowl to let some of the excess moisture from the freezing process drain before using it. Hope that helps!


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